Learn to make Johnny Cakes (or cornpone or hoe cakes), a fun and yummy colonial times food!

Mimi, I learned today that Native Americans showed the Pilgrims how to make Johnny Cakes.

I know, McAveler. Isn't that just so cool? Today, they are sometimes made with cornmeal and sometimes with flour. The cakes weren't sweet and were served without frosting, syrup, or other coating. But I might put some butter and honey on mine! Would that be cheating?

I don't think so Mimi, if that's what you want. Some people called them ashcake, battercake, corn cake, cornpone, hoecake, journey cake, mush bread, pone, Shawnee cake, jonakin, or jonikin. The name, recipe and cooking method vary from place to place. But eating ashcakes doesn't sound very appetizing to me.

I hear you, McAveler. They were sometimes cooked over the ashes of a campfire, on hot stones, on a griddle, in a , or in an oven. Here's how Mom and Dad can make Shawnee Cake and I want to help!

INGREDIENTS

* 2 cups cornmeal

* 1 teaspoon salt

* 4 tablespoons unsalted butter

* 1 cup whole milk

* 2 tablespoons boiling water

DIRECTIONS

1. Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.

2. Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

Corn pone, what a yummy activity! Can we go to Michaels Craft Store now, McAveler?

Oh Mimi, will it never end with the shopping?